Nutrition per serving

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Ingredients

300g raspberries

50g caster sugar

200ml double cream

4 ripe peaches, halved, stones removed

8 scoops good-quality vanilla ice cream

handful flaked almonds

Method

Blitz half the raspberries with half the
sugar and a splash of water to make a
raspberry sauce, then tip into a small
bowl. In a separate bowl, whisk the
cream with the remaining sugar until
stiff and spoonable, then set aside.
Thinly slice the peaches.

In tall sundae glasses, layer the peach
slices, raspberries and raspberry sauce,
finishing with scoops of ice cream, a
generous spoonful of whipped cream
and a scattering of flaked almonds.
Serve straight away with long spoons.